ensaymada

add 1 cup water, 1 tablespoon instant yeast, 1/2 cup sugar, 6 egg yolks, 2 eggs, 5 1/4 cup bread flour, and 1/4 teaspoon salt into stand mixer bowl with dough hook attachment

set stand mixer to low speed (stir-2) and let it run for ~2 minutes or until the ingredients are bound together

add 10 tablespoon butter into stand mixer bowl

add 3/4 teaspoon salt, 4 cup bread flour, 1/2 cup sugar, and ~3 teaspoon instant yeast

set stand mixer to medium-low speed (2-4) and let it run for ~12 minutes or until the dough passes the windowpane test

roll dough into smooth ball

lightly oil up a large bowl

transfer the dough to the large bowl, cover with plastic wrap, and let the dough rise at room temperature for ~1 hour or until it has at least doubled/tripled in size

line area with plastic wrap and cover with another sheet of plastic wrap

punch dough

divide to ~60 gram pieces and place inside plastic wrap

for each piece starting from the first piece:

for each piece:

let the dough rise in a warm place for ~2-3 hours or until it has at least doubled in size

add 1 cup room-temperature butter, 1/4 cup cream cheese, and 1/2 cup powdered sugar into stand mixer bowl with flat beater attachment

set stand mixer to medium-low speed (2-4) and let it run until the ingredients are light, creamy/fluffy, and smooth

transfer into container and refrigerate

preheat the oven to 350°f

bake for ~15 minutes or until golden brown

loosen each ensaymada to expose the bottom

let cool for ~15 minutes

place onto rack

let cool completely

take out icing/buttercream and warm to room temperature

for each piece: